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Name: Grapefruit moelleux
Prep time: 47 min
Cook time: 20 min
Total time: 1 h 7 min
Yield: 40 pieces
Cuisine: french
Ingredients: 200 g caster sugar; 1 grapefruit; 90 g Noisette butter; 200 g egg; 50 g cream; 100 g flour; 2 g baking powder; 20 g Candied grapefruit peel; 10 g Pearl sugar

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Grapefruit moelleux

The french love their "moelleux" — moist fondant cakes, often with a melting centre. These little mini-moelleux are flavoured with grapefruit.

The grapefruit flavour is brought out fully by using a combination of juice, zest and candied peel.

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Last modified on: March 24^th 2019

For 40 pieces, you will need:

1 200 g caster sugar
2 1 grapefruit
3 90 g Noisette butter
4 200 g egg
5 50 g cream
6 100 g flour
7 2 g baking powder
8 20 g Candied grapefruit peel (optional)
9 10 g Pearl sugar (optional)
Total weight: 1,012 grams

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Measures:

How long does it take?

Fulfillment

Preparation	Resting	Cooking	Start to finish
32 min.	15 min.	20 min.	1 hour 7 min.

Preservation:

Several days in the fridge, covered with plastic film.

At what time?

When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?

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Step by step recipe

Stage 1

5 min.

Zest 1 grapefruit into 200 g caster sugar. Mix well, cover with plastic film and leave to rest for at least one hour, to allow the sugar to take up the grapefruit flavour.

Note: You can prepare this sugar the day before. Add the zest of a lime, too, if you'd like a fuller citrus flavour.

Stage 2

2 min.

Whisk together the sugar with the zest and 200 g egg.

Stage 3

2 min.

Add 50 g cream and 50g of grapefruit juice.

Mix well.

Stage 4

3 min.

Sieve 100 g flour and 2 g baking powder together into the mixture.

Stage 5

1 min.

Mix again.

Stage 6

1 min.

Pour in 90 g Noisette butter.

Stage 7

1 min.

Mix again.

You cake batter is now ready.

Preheat the oven to 390°F (200°C).

Stage 8

7 min.

Pour into small moulds (non-stick if possible) or tins of about 2 oz (50 g) size, or larger, depending on what you have.

Stage 9

20 min.

Bake for about 20 minutes (for smaller cakes).

Stage 10

15 min.

Leave to cool on a wire rack.

Stage 11

5 min.

For an even better flavour, brush the cakes with a little citrus syrup and leave this to soak in.

Stage 12

5 min.

If possible, decorate the cakes with a strip of candied peel and grains of pearl sugar.

Remarks

This moist cake can be made with other citrus fruits: orange, lemon, lime...

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 40 pieces : 2.26 €
Per piece : 0.06 €

Note : These prices are only approximate

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Source

Based on a recipe by Gaëtan Paris

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More recipes?

This recipe use (among others)

	Egg: You can get more informations, or check-out other recipes which use it, for example: Brioche dough, Spinach fritters, Crunchy little pieces of fish, Chocolate and matcha tea biscuits, Chocolate cake, ... All
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Mini palmiers, Chocolate mousse, Stewed apricots, Puits d'amour, "BN style" chocolate-filled biscuits, ... All
	Flour: You can get more informations, or check-out other recipes which use it, for example: Fillet of beef in a rosemary crust, Kugelhof for Nanou, Flognarde, Coq au vin, Vegetable clafoutis, ... All
	Noisette butter: You can get more informations, or check-out other recipes which use it, for example: Chocolate madeleines, Financiers, Lemon and lime cakes, Pancake batter, Génoise (Genoa sponge), ... All

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